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Bold Palates by Barbara Santich
$49.95 AUD
Category: Food
In Bold Palates, Professor Barbara Santich describes how, from earliest colonial days, Australian cooks have improvised and invented, transforming and 'Australianising' foods and recipes from other countries, along the way laying the foundations of a distinctive food culture. What makes the Australian b ...Show more
Dining Alone by Barbara Santich (Editor)
$24.95 AUD
Category: Food
In these short stories the table is a scene of revenge and nostalgic memories, self-realisation and self-indulgence, separations and new beginnings. In turn warm and witty, acerbic and compassionate, sad and joyful, the stories in Dining Alone demonstrate the rich possibilities that food brings to ficti ...Show more
In the Land of the Magic Pudding by Barbara Santich
$34.95 AUD
Category: Food
In the Land of the Magic Pudding is a fabulous potpourri of popular writing by our top writers, on the theme of Australian cooking and eating, the vital ingredient being the entertaining quality of the prose. Through fiction, journalism, books of etiquette, letters, diaries and travel accounts, the anth ...Show more
Looking for Flavour by Barbara Santich; Gay Bilson (Foreword by)
$39.95 AUD
Category: Food
In this book renowned food writer Barbara Santich develops a credo for enjoying eating in modern Australia. With topics like 'flavour first, rainforests second', her book is sure to provoke passionate debate.
The Original Mediterranean Cuisine: Medieval recipes for today by Barbara Santich
$45.00 AUD
Category: Food & Wine
Robust, gutsy flavours, sophisticated and subtly spiced sauces: this is the original Mediterranean cuisine. In Sicily you can eat a puree of broad beans which is essentially the same today as would have been eaten centuries ago. In Barcelona you might sample a dish of fried fish in a vinegary sauce, whi ...Show more
Wild Asparagus, Wild Strawberries: Two Years in France by Barbara Santich
$34.95 AUD
Category: Food
I drank Normandy farmhouse cider, ate strawberries dipped in red wine then sugar, and tasted truffles and soft goat cheeses for the first time. I returned to Australia inspired to become a food writer. France bewitched Barbara Santich as a student in the early 1970s. She vowed to return, and soon e ...Show more
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